You will love this recipe Dark Chocolate Bark with Pomegranates. It’s only three ingredients and super easy to make. It’s a combination of sweet and tart with a touch of salty.
It also looks beautiful for holiday entertaining and makes a great hostess gift.
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Holiday Treat Exchange
Today’s recipe is part of Jen at Midwest Life & Style, Cookie/Treat Exchange Blog Hop. You will find so many great recipes to make this holiday season.
If you are joining me from Jen at Tater Tots and Jello, thanks for stopping by. I know you loved Jen’s Oreo recipe ideas.
Recipe Dark Chocolate Bark
This recipe for Dark Chocolate bark substitutes peppermint candy with fresh pomegranates. Plus, the addition of pistachio nuts adds the perfect sweet and salty flavor.
This recipe only requires a microwave to melt the chocolate.
Place the chocolate in a microwave-safe bowl and melt for 30 seconds at a time, stirring between each session until the chocolate is smooth.
Dark Chocolate Bark Ingredients
There are only 3 ingredients to make this tasty candy.
- 16 oz. Dark Chocolate Semi-sweet Block
- 3/4 Cup Pomegranate Seeds
- 1/2 Cup Chopped Pistachio Nut (salted)
After melting the chocolate, add 1/2 of the pomegranate seeds and pistachio nuts to the chocolate. Then stir until well mixed.
Next, pour the remaining fruit and nuts over the dark chocolate bark.
Finally, use a spoon or spatula to gently press the topping into the chocolate bark. Place the bark in the freezer for approx. thirty minutes or until it is firm enough to break.
Prepare Dark Chocolate Bark for Storage
Bring by breaking the frozen chocolate into bite-size pieces. Place in an air-tight storage container and keep in the refrigerator until ready to serve. It keeps well for 1-2 weeks, depending on the freshness of the pomegranates.
Dark Chocolate Pomegranate & Pistachio Bark Gift
Finally, if you plan to gift your bark, you can place it in a gift container.
Click Image for Details
- 16 oz. dark chocolate bar
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pistachio nuts (salted)
Melt the Chocolate Bar in Microwave Safe Bowl at 30-second intervals stirring between each until the chocolate is smooth.
Chop salted pistachio nuts
Remove seeds from the pomegranate
Mix 1/2 of the nuts and pomegranate seeds into the melted hot chocolate
Stir until smooth.
Spread the mixture into a parchment paper-lined baking sheet.
Use a spatula to smooth until approx. 1/4 inch thick.
Sprinkle the remaining nuts and seeds over the top of the chocolate bark.
Use a spoon or spatula to press them into the top of the chocolate
Place in freezer for approx. 30 minutes
Remove from the freezer and break into bite-size pieces.
Store in airtight container and keep in refrigerator for 1-2 weeks
Use fresh pomegranate seeds to prolong storage. I recommend using a fresh pomegranate and removing the seeds instead of buying the seeds already removed.
If placing in a gift container, add a protective press & seal wrap to ensure the package is airtight, and keep it in the refrigerator until just before serving or gifting.
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Round Christmas Cookie Tins Set Of 8 Nesting Tins
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Reynolds Kitchens Parchment Paper Roll, 90 Square Feet
Baking Sheet by Cuisinart, 15 Inch Sheet Pan for Baking, Bronze
Silicone Spatula Set of 5,High Temperature Resistant, Food Grade Silicone, Dishwasher Safe, for Baking, Cooking (Aqua Green)
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
Thanks for stopping by, but don’t leave because Michele from Vintage Home Designs is next sharing her Cranberry Orange Shortbread Cookies.
Christmas Cookies and Holiday Treats
Are you looking to add some new recipes to your holiday rotation this year? Click on the links below to go to each post and see more.
Midwest Life And Style – Peanut Butter Balls | Cottage On Bunker Hill – Double Chocolate Oreo Bark | White Lilac Farmhouse – No Bake Christmas Cookies | Cottage In The Mitten – Holiday Peanut Butter Cookies
The Ponds Farmhouse – Dark Chocolate Pomegranate Bark | Vintage Home Designs – Cranberry Orange Shortbread Cookies | Our Tiny Nest – Pistachio Thumbprint Cookies | Bricks ‘n Blooms – Tiger Butter Fudge
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